53 Sauce Gratin

Method

Place 3 dl (½ pt or U.S. cups) of white wine in a pan with 3 dl (½ pt or U.S. cups) Fish Stock prepared from the bones of the fish under preparation; add tbs chopped shallot and reduce by a good half. Add 3 tbs dry Duxelles and 5 dl (18 fl oz or U.S. cups) fish Espagnole or Demi-glace; allow to simmer gently for 5 to 6 minutes. Finish at the last moment with 1 tbs chopped parsley.

This sauce is specially suitable for the preparation of fish au Gratin, such as sole, whiting and fillets of brill etc.

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